Spring Pizza

Spring Pizza

Burris, Ken

Provided by: EatingWell

40 mins total 25 mins prep 368 calories/serving Full Screen

Servings

Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and pecans.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1 bunch asparagus (about 1 pound)
• 1/2 cup snipped fresh chives (from 1 bunch), divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound whole-wheat pizza dough
• 1 cup shredded fontina or mozzarella cheese

Directions

• 1. Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes.
• 2. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.
• 3. Roll out dough on a lightly floured surface to about a 14-inch circle.
• 4. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.
• 5. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

• Filed under:
• Cheese,
• Vegetable,
• American,
• Italian,
• Baking,
• Easy,
• Low Cholesterol,
• Vegetarian,
• Healthy,
• Main Dish,
• Dinner,
• Pizza,
• Spring,
• Summer,
• Housewarming,
• Entertaining

More Recipes Like This

• 

  Mezzelune dolci (Half-Moon-Shape Sweet Pasta Filled with Candied Fruit)

• 

  Capunti Pasta with Dried Sweet Italian Peppers (Capunti Con Cruschi)

• 

  Pasta with Green Beans, Potatoes and Basil Pesto (Pasta Alla Ligure)

Comments

[ASalmins89]

09:51 PM on 04/08/2012

I made this for our Easter meal today, I was in a bind and wound up using the refrigerated dough that comes in a tube, you know the ones, there was a pizza crust variety. I also added some prosciutto before I baked it. I'll definitely be making it again.

[marymeade2]

10:55 AM on 04/07/2012

I love thin crusted pizza and have a wonderful flat bread recipe. I'm going to make it for our Easter dinner. Love asparagas and this looks delicious. Bon Appitite! Happy Easter everyone.

[Dave Beaulieu]

04:33 PM on 03/26/2012

Asparagus makes a great, light pizza topping. I like the look of keeping the asparagus whole...very cool. Try adding some mushrooms http://www.noreciperequired.com/recipe/asparagus-mushroom-pizza like this pizza. They add a bit more body and earthiness to the pizza.